• Nupur Bhattacharya

Sabudana Khichdi recipe for Navratri/Sabudana Khichdi Vrat recipe/Tips for fluffy nonsticky sabudana

Updated: Jan 10


Tasty and easy Sabudana (Tapioca pearls) Khichdi recipe made without onion or garlic. A flavorful and filling dish fit for breakfast, lunch, or dinner! This is also commonly eaten during fasting (vrat, upvaas) seasons like Navratri, Shivratri etc Sometimes Sabudana sticks to each other and the Khichdi becomes lumpy! Follow my recipe carefully to make perfectly light and fluffy Sabudana Khichdi 😊


Ingredients

Yield: 3 servings


Sabudana pearls...2 cups

Water for soaking...1 cup

Pre-boiled potato (chopped in small pieces)...3 medium sized

Peanuts (roasted and crushed)...1/2 cup

Ghee...2 tbsp.

Cumin seeds...1 tsp.

Ginger (crushed)...2 inch piece

Green chillies (crushed)...6-7

Powdered black pepper...1 tsp.

Coriander leaves (chopped)...3 tbsp.

Lime juice...from 1 lime

Salt...to taste


Method

Soaking the Sabudana or tapioca pearls

  • I used a standard measuring cup and took 2 cups of Sabudana (1 cup=100g) to which I added 1 cup of water

  • Don’t add excess water to the Sabudana. It’s going to turn out sticky

  • Cover the bowl and let the Sabudana soak for four hours

  • The Sabudana balls will absorb the water and puff up. The pearls are going to be nice and soft but not sticky

  • An alternative way to soak 2 cups of Sabudana is to thoroughly rinse the pearls two-three times with water and then add 2 to 3 tablespoons of water. Cover and let this soak for four hours.

  • For this preparation, we will use peeled and roasted peanuts.

  • If you're using peanuts that are not peeled or roasted then first set a pan on medium/high heat and dry roast the peanuts for 4-5 minutes

  • You will find that the peanuts turn aromatic and the peels start to loosen

  • Cool down the peanuts and rub the peanuts in between your palms to take the peels off

  • Add the peanuts to a grinder jar and grind to a coarse powder

  • To this, add half of the powdered black pepper and approximately 1 teaspoon of salt

  • If you are cooking this recipe during a vrat/upvaas/fasting then rock salt is usually used instead of table salt

  • Add the soaked Sabudana and mix thoroughly

  • Coating with the peanut powder prevents the Sabudana from sticking to each other

  • To a grinder jar add green chilies and ginger pieces and grind to a coarse paste

  • Set a pan on medium heat and add ghee. Once the ghee melts add cumin seeds and the ginger chilli paste

  • Stir fry for 30 seconds and add the pre-boiled potato pieces, the rest of the powdered black pepper and salt to taste. Stir fry the potatoes for 7 to 10 minutes until they turn slightly brown

  • Add lime juice to taste

  • add the Sabudana and mix well with the potatoes

  • Add half of the coriander leaves and stir fry on low heat for one minute

  • Then place the lid on and cook for two minutes

  • Repeat this process of stir frying (for 1 min) and cooking with the lid on (for 2 min) till the Sabudana becomes translucent.

  • Cooking on low heat ensures that the Sabudana doesn't stick to each other

  • When the Sabudana is nicely cooked and translucent add lime juice and salt (to taste)

  • Garnish with the remaining coriander leaves

Done!


Let me know if you enjoyed this recipe!


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